WHITE SAUCE, Made without Meat.
Ingredients.—2 oz. of butter, 2 small onions, 1 carrot, ½ a small teacupful of flour, 1 pint of new milk, salt and cayenne to taste. Mode.—Cut up the onions and carrot very small, and put them into a stewpan with the butter; simmer them till the butter is nearly dried up; then stir in the flour, and add the milk; boil the whole gently until it thickens, strain it, season with salt and cayenne, and it will be ready to serve. Time.—¼ hour. Average cost, 5d. Sufficient for a pair of fowls. Seasonable at any time.
WHITE SAUCE (a very Simple and Inexpensive Method).
Ingredients.—1½ pint of milk, 1½ oz. of rice, 1 strip of lemon-peel, 1 small blade of pounded mace, salt and cayenne to taste. Mode.—Boil the milk with the lemon-peel and rice until the latter is perfectly tender, then take out the lemon-peel and pound the milk and rice together; put it back into the stewpan to warm, add the mace and seasoning, give it one boil, and serve. This sauce should be of the consistency of thick cream. Time.—About 1½ hour to boil the rice. Average cost, 4d. Sufficient for a pair of fowls. Seasonable at any time.
WHITING, Boiled.
Ingredients.—¼ lb. of salt to each gallon of water. Mode.—Cleanse the fish, but do not skin them; lay them in a fish-kettle, with sufficient cold water to cover them, and salt in the above proportion. Bring them gradually to a boil, and simmer gently for about 5 minutes, or rather more should the fish be very large. Dish them on a hot napkin, and garnish with tufts of parsley. Serve with anchovy or caper sauce, and plain melted butter. Time.—After the water boils, 5 minutes. Average cost for small whitings, 4d. each. Seasonable all the year, but best from October to March. Sufficient.—1 small whiting for each person.
To Choose Whiting.—Choose for the firmness of its flesh, and the silvery hue of its appearance.
WHITING, Broiled.
Ingredients.—Salt and water; flour. Mode.—Wash the whiting in salt and water, wipe them thoroughly, and let them remain in the cloth to absorb all moisture. Flour them well, and broil over a very clear fire. Serve with maître d’hôtel sauce, or plain melted butter (see [Sauces]). Be careful to preserve the liver, as by some it is considered very delicate. Time.—5 minutes for a small whiting. Average cost, 4d. each. Seasonable all the year, but best from October to March. Sufficient.—1 small whiting for each person.